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Miss Marples - Food

20 - 101 Millarville Road Millarville AB T0L 1K0 · Food - General

Official record from Alberta →

Inspection summary

Miss Marples - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 24, 2025. The most recent inspection, on May 13, 2026, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on May 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on May 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on May 13, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on July 25, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer in the spray bottle being used to sanitizer surfaces was too strong and bleached out the chlorine test strip.- 100ppm chlorine required. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) There was no thermometer available in the small black refrigeration unit under the coffee machine.- A thermometer was placed in the refrigeration unit during the inspection.2) Soup was being reheated in the crock pot for 2 hours and measured 42C.- The soup was discarded during the inspection. Soup must be rapidly reheated to 74C prior to being hot held at or above 60C.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificate meeting Section 31 of the Food Regulation not provided. - The person in care and control of the food facility requires food safety training that meets Section 31 of the Food Regulation.
  2. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificate meeting Section 31 of the Food Regulation not provided. - The person in care and control of the food facility requires food safety training that meets Section 31 of the Food Regulation.
  3. Initial Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no functional probe thermometer available onsite.- Ensure there is a functional probe thermometer onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Unfinished drywall was noted at the entry into the kitchen space.- Wall to be finished in a manner that makes it smooth and easily cleanable. Baseboard to be installed.2) Electrical box with electrical wiring was hanging from the ceiling above the 2-compartment sink.- Lighting to be installed. Light to be equipped with shatterproof bulb or shatterproof cover.3) The bottom of the stainless-steel prep table between the 2-compartment sink and handwashing sink had an accumulation of rust.- Shelving to be finished in a manner that makes it smooth, non-absorbent, and easily cleanable.
  4. Demand Inspection

    0 infractions

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